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Zaatar Crust Romanesco with
Tahini Yoghurt, Harissa and
Coriander & Basil Pesto

It has a gorgeous nutty texture and is just beautiful roasted whole with a zaatar crust and served with my delicious coriander-basil pesto, harissa oil for a little kick and balanced with a dreamy sumac and tahini yoghurt.


  • 1 x Romanesco or broccoli as an alternative

  • Zaatar Mix (1 tbsp sesame seeds ~fresh/dried thyme ~sumac) + olive oil

For the coriander-basil pesto

  • 20g coriander leaves

  • 10g basil leaves
    1 garlic clove, peeled
    20g almonds
    2 tbsp water
    Half a preserved lemon
    Olive oil as needed
    Salt to taste



For the sumac-tahini yoghurt

  • 4 tbsp Greek yoghurt or vegan alternative

  • 1 tbsp tahini

  • 1 garlic clove, minced

  • 1 tsp sumac

  • Juice of half a lemon

  • Salt & pepper to taste

For the harissa oil

  • Harissa Oil (Harissa paste combined with EVOO to create drizzling consistency)​

For garnish:

  • Red chillies and chopped coriander


  1. Coat the Romanesco well with the zaatar oil and bake at 180C for 60mins or until cooked all the way through. Keep an eye on it so it doesn’t burn

  2. Meanwhile make the coriander-basil pesto by combining all the ingredients in a food processor till drizzling consistency

  3. Make the yoghurt by whisking the ingredients together until well combined

  4. Assemble by creating a base of the sumac-tahini yoghurt on a plate, place the Romanesco on top, drizzle over more of the sumac-tahini yoghurt, followed by the harissa oil and the coriander-basil pesto

  5. Garnish with red chillies and chopped coriander and enjoy!



Pairing this dish with our smooth Shiraz really seals the deal.


Cook it


This butternut squash chilli is the perfect dish for these colder evenings.

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